foregoing it is evident that, unless the cost of a pound of fresh
apples is less than one-fifth that of dried ones, the dried will be
cheaper; that if dates and raisins cost the same per pound they are
equally economical to buy. It may be noted, too, that the return on a
pound of dried fruit may be quite as good in its way as the return on a
pound of a grain product, but they will be equally cheap only when they
cost the same per pound in the market. Here, again, there is no
incompatibility between economy and conservation of special foods. Even in
the case of beans is this true, for, while certain kinds are wanted for
the army and navy, there are dozens of kinds of beans; one may count it as
part of one's service to find out where these can be obtained, how they
are best cooked and served. Soy beans commend themselves for their
nutritive value, but how many American housewives have made them a part of
their food program? How many have tried to buy them or asked their dealers
to secure them?

A third step in the program of economy is the reduction of the amount of
meat consumed. In many American families at least one-third the food money
is spent for meat. That there are adequate substitutes which may be used
to reduce the amount of meat bought has been already shown. Saving of meat
is one of the most important planks in the food conservation program; so
here again there is no inevitable conflict between conservation and
economy. Some meat is desirable for flavor if it can possibly be afforded,
but no economically inclined person should set aside more than one-fourth
to one-fifth of the food money for it. How much one will get depends upon
the kind and cut selected. There is not so much difference in the
nutritive value as there is in the cost, as the following examples of
"meat scores" will show:

Meat Score value
and fish per pound

Beef, lean round 1,664
Beef, medium fat rump 1,221
Beef, porterhouse steak 1,609
Veal, lean leg 1,539
Lamb, medium fat leg 1,320
Fowl 1,453
Codfish, salt 1,710
Codfish, fresh[2] 519
Salmon, canned 1,074

[2] The low score of fresh cod is due chiefly to the absence
of fat and the presence of water.

The great value of milk in the diet has already been discussed. The
"score" of milk is about the same as